It came out tasting like only s04 was used. It tastes clean and good, but it has zero belgian yeast character. If I make it again I'm leaving the s04 out. I don't see the point of it, and in my case it completely took over. At the very least I would pitch the s04 12-hours later than the belgian strain.

Most of the yeast flavor is produced in the first 12-36 hours during the growth and lag phases.

Agreed. I read that PE has multiple yeasts but I don't think a malty, English yeast is one of them. I'm tempted to substitute s05 since it leaves a clean, even citrus profile. I also think that fermenting at a too warm of a temperature is not ideal. May have to brew this one again sooner rather than later.

I think the S-04 can be used, but you pitch it when it's 75% fermented...the S0-4 is the finisher and bottle conditioning yeast. I am about to make my fourth batch...I really like having a little munich and aromatic in mine, so the all pilsener recipe isn't as interesting to me. Mine always tastes green until 6-7 weeks in the bottle and at that point it's half gone as I keep checking.

Can you store it long term warm....mines 8 weeks in the bottle now and still in the garage around 70 degrees by day and 50-55 at night...don't have a cold room or room in the fridge.

Also if you just re culture DT you may not be getting their main ferment yeast....they may ferment open top and skim krausen batch to batch for primary fermentation and then use a different strain when they bottle.

I was talking to a buddy this morning and we were both wondering why it needs so long in the bottle. I don't think this style is far off Russian River's Damnation or Alesmith's Horny Devil and they apparently release theirs in a months turnaround. ABV is comparable I believe so I'm trying to figure out how theirs is so clean so quick. I think many people who have done these strong golden belgians or tripels will agree they take awhile to hit their peak...I wonder where shortcuts might be made, thoughts?

Perhaps a single temp infusion mash and cutting back on the spices (or making a tea from them?) and maybe starting the ferment off on the cool side would speed the ungreening process?)